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I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

30 Second Scrambled Eggs – in the Microwave!

Call it what you will, but in about 30 seconds, you can make scrambled eggs in your microwave.

And they are fluffy, and light, and delicious. No oil, just egg. They pop right out! And it won’t be rubbery – as long as you don’t spread them too thin.

Other things that take 30 seconds to do: Get up from the couch and put Trader Joe’s chocolate chips in a tiny bowl to snack on; dislodge a dog tennis ball out from under the (same) couch; load one page on the internet using a sub-par GoGo Inflight Wifi connection (mayyyybe right now).

Not much. 30 seconds is not long at all.

But in the morning? It can be key. 30 seconds is enough time to make some headway on dishes in the sink, or to unload half the dishwasher. To trick the dog into eating his pills; or to take the coffee to the counter by the fridge, get the milk, pour it in, and take that first sip while my breakfast finishes cooking itself. Watch the clock in the morning 30 seconds goes a lot farther than it does at night.

It doesn’t take much more than 30 seconds to make scrambled eggs on the stove, but you have to stand there and monitor it, when you could be doing something else. For stovetop eggs, you have to heat up the pan, and spray oil, and dirty a pan and a spatula. And my stove-top eggs would never be this fluffy and light.

Don’t get me wrong; stovetop eggs are a great option for a quick healthy, fresh breakfast, and they are a go-to for me. But this has become my go-to breakfast on weekdays – and for quick protein-filled snacks, as well. I have considered bringing in a half dozen Omega-3 eggs to work, to whip up a hot breakfast myself in the microwave rather than the chafing dish eggs in our cafeteria (which are fine, but not really dependable, and are cold by the time I get back to my desk).

Speaking of Omega-3, this is probably a good time to mention that I buy Omega-3 eggs for when I will be using the yolk. If I’m just using whites, I don’t worry about how fancy the eggs are, or how happy the hens are who lay them (FOR SHAME).

So this “recipe” will always be Omega-3 eggs for me, because I tried to make it with 2 egg whites (no yolks) once. Oh my. Did not work out. It snapped and spit and popped. A terrifying 45-60 seconds (I know, it also took longer!) from a very benign-seeming start.

There are photos in this post from two different scenarios. Directly above, in the round white bowl, is one egg. That’s the same bowl in which it was nuked.

The squared-off eggs, like this…

…are one scrambled egg made in a glass storage container that was that size and shape (one of the smaller ones from a Costco box of mixed sizes), on half a piece of toast (Whole Foods sandwich bread is much bigger than I imagined it to be).

My microwave is pretty high-speed and just tapping the 30-second button does the trick. My friend LO tried this because she did NOT believe me, but also knows I would NOT steer her wrong, and she said it took closer to 45 seconds. In any case, a win.